SAE: Dairy Production J. Clown. PAY, Hour 5, Marion High School. Introduction: The SAE that I chose is Dairy Production. I have had an interest in dairy from an early age. As a result, this was an easy decision for an SAE. In the summer of 2012, I began working at Carl Folger’s dairy farm. He milks approximately 250 registered Holsteins in the Marion area. He also raises approximately 80 heifers through rotational grazing on his farm. I believe this SAE will prepare me well for my future career as a dairy farmer. Daily Duties: I help out on all aspects of the dairy farm. I work approximately 30 hours per week. I work from 4:30-7:30 AM on Tuesday, Thursday, Friday, Saturday and Sunday mornings. I also work from 3:30-8:00 PM on Tuesday, Friday and Saturday night. In the mornings, my job responsibilities include feeding the dairy cows and heifers. The feed is mixed up as a total mixed ration or TMR. The diet of the cows consists of haylage, hay, corn silage, rolled corn, mineral, cotton seed, and vitamin mix. I mix up two separate rations: one for the high producing cow pen and one for the lower producing cow group. The rations are slightly different based on the nutritional requirements of the cows being fed. I also feed the dry cows and heifers. Their diet consists largely of corn silage, hay, and a protein and vitamin supplement. During the night, I again feed the cows with the exception of the dry cows and heifers. I ask Mr. Folgers if he needs any help before feeding calves at 4:00 PM. The calves get fed milk replacer and grain. I closely watch the calves for scours and if detected I give them re-sorb, which provides electrolytes to the calves. I also give hay and grain to the heifers. I then prepare for milking cows. This includes running the sanitizer to prepare the milk lines and setting up the pipelines. I then push up the feed with the skidsteer and bring the high milk producing group into the parlor. I sweep the mattresses and replace the sawdust with fresh sawdust. I scrape the manure from the ends of the pens and then it is milking time. I work with another employee in a double five herringbone parlor. We dip the cows teats with iodine, strip out each quarter, milk, and then post-dip the teats. I milk the high producing cows, low producing cows, and then finally the fresh/treated cows. I clean up the parlor and run the cycle to clean the lines. I check for newborn calves, push up the feed, and wish the cows hasta la vista!

Skills that describe what you gained technically: Properly mixing feed rations Detect animals in heat Prevent and treat mastitis Properly clean mattresses and alleys Contributions to Success: By formulating feeding rations, I am able to maximize the dollar value of the feeds given to an animal. At the same time, these rations must still allow my animal to meet the industry standard for product By identifying animals in heat, I am able to help in the management of the herd and improve the calving interval of Mr. Folger’s herd. I ensure that the cows are pre-dipped with iodine and stripped clean to lower the somatic cell count and increase the profitability. I record medication given to the cattle to prevent issues later. I milk treated cows separately to prevent the spread of disease. The mattresses are cleaned twice a day and replaced with clean, dry sawdust. The manure is scraped from the alleys. These practices reduce the environmental effect on the animals. Resources: -Schroeder, J.W Proper Milking Techniques. Accessed Oct 10, Kohn, Adam SAE (PowerPoint). Marion High School – Classroom lecture. -Stoltenow and Vincent Calf Scours. Accessed Oct 11, Folgers, Carl Dairy Farmer. Marion, Wisconsin. Resources: -Schroeder, J.W Proper Milking Techniques. Accessed Oct 10, Kohn, Adam SAE (PowerPoint). Marion High School – Classroom lecture. -Stoltenow and Vincent Calf Scours. Accessed Oct 11, Folgers, Carl Dairy Farmer. Marion, Wisconsin. Career Cluster Skill Code: AS AS AS AS.08.02